Weight loss

The Zone Diet
The Zone diet is a diet system primarily created by Barry Sears in a number of books and publications. The Zone diet is not particularly a fat reduction diet, however many followers discover that they really seem to lose a few pounds by following it.
The main scientific theory behind the Zone Diet is that if one were to control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts the body in a state of equilibrium which is more wholesome than it normally is, which followers of the diet, refer to as '"he zone".
Sears holds the theory that if you get into this 'zone', your metabolism is perfectly balanced and, because of this, doesn't need to build up stores of fat.
The most valuable process of the diet is to keep tight control over the ratio of carbs to proteins, and to ensure you get increased amounts of Omega 3 fish oils.

Lamb and White Bean Stew

	Category	Lamb Recipes
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Ingredients And Procedures

3 lb Boneless lamb stew meat

6 tb Olive oil

1 c Diced onions

1 Carrot, peeled and sliced

1 tb Minced garlic

1 cn (28 oz) crushed tomatoes,

1/2 ts Thyme

1/2 ts Rosemary

1 ts Salt

1/4 ts Pepper

2 tb Minced parsley

1 c Dry red wine

2 c Beef stock

3 c Cooked Great Northern beans

HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Scrape the mixture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender. Add the beans, and bake for 30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or

two in advance and refrigerated tightly covered. Discard any fat that hardens.) Reheat in a 350F oven, stirring occasionally but gently.

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<h1>Lamb and White Bean Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lb Boneless lamb stew meat <P>6 tb Olive oil <P>1 c Diced onions <P>1 Carrot, peeled and sliced <P>1 tb Minced garlic <P>1 cn (28 oz) crushed tomatoes, <P>1/2 ts Thyme <P>1/2 ts Rosemary <P>1 ts Salt <P>1/4 ts Pepper <P>2 tb Minced parsley <P>1 c Dry red wine <P>2 c Beef stock <P>3 c Cooked Great Northern beans <P>HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Scrape the mixture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender. Add the beans, and bake for 30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or <P>two in advance and refrigerated tightly covered. Discard any fat that hardens.) Reheat in a 350F oven, stirring occasionally but gently. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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